Warm Roasted Butternut Squash with Cranberries and Pecans

Warm Roasted Butternut Squash with Cranberries and Pecans

There’s something magical about combining the warm flavors of roasted butternut squash with the sweetness of cranberries and the crunch of pecans. This Warm Roasted Butternut Squash with Cranberries and Pecans dish is a delightful mix of sweet, savory, and spiced elements that bring a touch of cozy elegance to any meal. It’s perfect for holiday tables or a comforting side for a cozy fall dinner. With a touch of cinnamon and optional cayenne for a hint of spice, this dish is packed with flavor and easy to prepare.

Why You’ll Love This Recipe

This recipe is both beautiful and flavorful, with vibrant colors and textures that make it a standout side dish. The butternut squash caramelizes beautifully in the oven, while the cranberries add a bit of tartness and the pecans bring a delicious crunch. Lightly sweetened with brown sugar and seasoned with cinnamon and optional cayenne, this dish strikes a perfect balance and will be a hit with everyone at the table.

Ingredients

• 1 large butternut squash or 2 small (4-5 cups cubed squash)
• 3 tablespoons butter
• 2 1/2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional, for a hint of spice)
• 1/2 cup pecans
• 1/3 cup dried cranberries

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

Step 2: Prepare the Butter Mixture

1. In a small bowl, melt the butter and mix it with the brown sugar, cinnamon, salt, pepper, and cayenne pepper if you’re using it.
2. This mixture will add a delicious caramelized flavor to the butternut squash and enhance the sweetness of the cranberries.

Step 3: Season and Roast the Butternut Squash

1. In a large bowl, toss the cubed butternut squash with 3/4 of the butter mixture, ensuring all pieces are well coated.
2. Spread the squash evenly on the prepared baking sheet, making sure there is space around each piece to promote even roasting.
3. Roast for 20 minutes, stirring halfway through to encourage even caramelization.

Step 4: Add Pecans and Cranberries

1. In a separate bowl, mix the pecans and dried cranberries with the remaining butter mixture to coat them lightly.
2. After the butternut squash has roasted for 20 minutes, add the pecans and cranberries to the baking sheet.
3. Continue roasting for an additional 10 minutes, stirring once halfway through to prevent overcooking the pecans.

Step 5: Serve and Enjoy

1. Once everything is beautifully roasted and golden, remove the baking sheet from the oven.
2. Transfer the roasted squash, pecans, and cranberries to a serving dish, and enjoy this warm, comforting side with your favorite main course.

Recipe Notes

• Make Ahead Tip: You can prepare the squash, pecans, and cranberries in advance. Just wait to combine them with the butter mixture until you’re ready to roast.
• Alternative Sweetener: Swap the brown sugar with maple syrup for a different depth of sweetness.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.

Nutrition Information

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Calories: 215 kcal per serving
• Servings: 6 servings

Final Thoughts

This Warm Roasted Butternut Squash with Cranberries and Pecans is a stunning and flavorful addition to any meal. Its blend of sweet, savory, and warm spices is especially ideal for fall and winter feasts, from Thanksgiving dinners to casual family meals. With caramelized butternut squash, crunchy pecans, and chewy cranberries, each bite is bursting with cozy flavors that celebrate the season. Serve this at your next gathering, and watch as everyone goes back for seconds!

Warm Roasted Butternut Squash with Cranberries and Pecans

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 6 1x

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Description

This Roasted Butternut Squash with Cranberries and Pecans is a beautiful blend of rich autumn flavors and textures. With the warmth of cinnamon and a touch of brown sugar, the butternut squash becomes caramelized and tender, while the addition of pecans and cranberries provides a delightful crunch and pop of sweetness. It’s a dish that truly embodies the spirit of fall, bringing a cozy, seasonal touch to any table.

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Ingredients

Scale 1x2x3x

1 large butternut squash or 2 small (4–5 cups cubed squash)
3 tablespoons butter
2 1/2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
1/2 cup pecans
1/3 cup dried cranberries

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Instructions

Preheat oven to 400°F (200°C).
Melt butter in a small bowl and mix with brown sugar, cinnamon, salt, pepper, and cayenne (if using).
Toss the cubed squash in 3/4 of the butter mixture, spreading evenly on a parchment-lined baking sheet.
Bake for 20 minutes, stirring halfway through.
In a separate bowl, mix pecans and cranberries with the remaining butter mixture.
Add the pecans and cranberries to the baking sheet with squash, and continue roasting for an additional 10 minutes, stirring once, to avoid overcooking the pecans.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 215